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Indonesian/Malaysian · Dinner

Malaysian Chicken Kapitan

Non-vegEasy

Diet: Non-veg · High-protein

Malaysian Chicken Kapitan is a Indonesian/Malaysian dish. Cook the spice paste until its raw onion smell fades.

Prep
25 min
Cook
40 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Paste

Curry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Paste · About 5 min

  1. Blend 120 g shallots, 20 g garlic, 20 g ginger, 20 g lemongrass tender centres, 20 g chili, 1 tsp turmeric, 50 ml water; fry in oil from 25 ml neutral oil, 700 g chicken thighs, cubed, 500 ml coconut milk, 150 ml water, 1 tsp salt, 4 makrut lime leaves for 5 minutes.

Simmer · About 30 min

  1. Add remaining curry ingredients; simmer 25–30 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 8 min

  1. Stir in 30 ml lime juice, 15 g sugar; remove lime leaves before serving.

Tips

  • Cook the spice paste until its raw onion smell fades.
  • Judge Malaysian Chicken Kapitan by the texture and doneness signs in its steps. Your pan and heat affect how long Malaysian Chicken Kapitan takes to cook.

Substitutions

  • In Malaysian Chicken Kapitan, replace coconut milk with coconut cream diluted with water.

Storage

  • Get perishable Malaysian Chicken Kapitan into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Malaysian Chicken Kapitan within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Malaysian Chicken Kapitan to 74°C / 165°F, stirring or turning it for even heating. When Malaysian Chicken Kapitan is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Malaysian Chicken Kapitan includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Malaysian Chicken Kapitan becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Malaysian Chicken Kapitan one day ahead. For Malaysian Chicken Kapitan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Malaysian Chicken Kapitan on the day of serving.

FAQ

What matters most when making Malaysian Chicken Kapitan?

Cook the spice paste until its raw onion smell fades.

What can I substitute in Malaysian Chicken Kapitan?

In Malaysian Chicken Kapitan, replace coconut milk with coconut cream diluted with water.

Can I prepare Malaysian Chicken Kapitan ahead?

Prepare the measured ingredients for Malaysian Chicken Kapitan one day ahead. For Malaysian Chicken Kapitan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Malaysian Chicken Kapitan on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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